Prep green beans by removing stems and cutting into bite sized pieces. Add to boiling water with a generous pinch of salt. Blanch the beans for 3 to 5 minutes until tender crisp.

Drain beans and place immediately into an ice water bath. Allow to cool completely and drain again.

Cook bacon until crispy. If you so choose, reserve 1 tablespoon of bacon drippings. Chop bacon into small pieces.

Prep remaining ingredients by slicing Crimini mushrooms and finely chopping shallot.

In a large saute pan add 1 tablespoon of olive oil (or bacon drippings) and 2 teaspoons of butter. Melt over high heat and add the mushrooms. Season to taste with salt and pepper. Cook until mushrooms are golden brown, about 5 minutes. Add shallots and cook until fragrant and translucent.

Add green beans and bacon and toss well. Cook until heated. Check for flavor and season with salt and pepper as needed.

Note: The beans can be blanched and the bacon can be cooked a day ahead. The mushrooms can also be sliced. This prep can save a lot of time on Thanksgiving day.